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Catering & Live Stations
Menus built around your cuisine and your guest list — with live stations, a staffed non-alcoholic bar, and dietary tracks that are planned rather than improvised.
The menu is a timeline problem before it is a taste problem.
Most catering goes wrong on logistics, not cooking. Four hundred guests cannot clear a single buffet line in twenty minutes. A live station in the wrong corner creates a queue through the dance floor. Dinner called ten minutes late pushes the speeches into the cake cut. We plan service style, station placement and staffing against the run of show first, then we talk about what is on the plate.
- Tasting before you commit, with the dishes you actually chose
- Service style matched to the room — plated, family-style, buffet or stations
- Dietary tracks cooked separately, labelled on the table
- Vendor and crew meals scheduled so your team is fed out of sight
- Counts confirmed twice — at the tasting and at the final headcount
Stations, courses and everything after dinner
Filter by dietary requirement to see what the kitchen can prepare for a guest with that need. A tag means the dish can be made that way — not that the default version already is.
Catering questions
Because the honest answer depends on six things we do not know yet: your guest count, how many functions you are feeding, whether the venue takes an outside caterer or a kitchen fee, how many live stations you want staffed, your service style, and your date. We price your menu once we know those and show you the per-guest figure in writing, with the staffing and rentals broken out separately so you can see what is food and what is service.
Seriously, and in writing. Tell us at the tasting, and we confirm which dishes can be guaranteed free of an allergen and which cannot, because a shared kitchen cannot always promise no cross-contact. For a severe allergy we will arrange a separately prepared and sealed plate, named and handed to that guest by a member of staff rather than left on a table.
Yes — no onion, no garlic, no root vegetables, cooked in separate pans with separate utensils, and plated before the rest of the service begins. We also label the Jain items on the buffet so guests are not guessing.
Yes, through certified suppliers, and we will put the certification in writing for families who need to see it. If your community has a particular supplier or supervision requirement, tell us early — it affects the venue shortlist as much as the menu.
Two or three for a cocktail hour of around 200 guests. More than that and the room splits into queues rather than conversation. We would rather put the budget into properly staffing three stations than thinly staffing six.
Our own programme is a staffed non-alcoholic bar — signature mocktails, chai and coffee service, pressed juice and lassi, infused water. Where you want licensed bar service we arrange it through a licensed provider and your venue, with the permits and insurance handled, so you can have both or neither.
That is most of what we do. A multi-day celebration needs different menus for each function, not the same buffet three times, plus breakfast for the hotel block and boxed meals for the vendor crew. It is planned as one food programme.
Often possible, and often meaningful. It depends on your venue’s rules and local food-safety requirements, so ask early. Where it is allowed we build it into the service plan so it is served hot at the right moment rather than appearing on a side table.
Book a tasting
Bring the family. We will cook the dishes you actually chose, talk through service style, and leave you with a written menu and a count-by-count estimate.